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Mustard Pickles

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This recipe for Homemade Mustard Pickles is easy to make, flavorful, and the perfect way to preserve an abundance of cucumbers! Includes instructions for safe water bath canning, or you can prepare them as refrigerator pickles instead.

A jar of yellow mustard pickles dotted with red pepper.

Having spent the vast majority of my years living in the Maritime region of Canada, I've grown up enjoying these traditional mustard pickles. I wasn't aware of how specific they are to our region until recently, and so now I very much feel like I'm sharing a special part of the rural culture I've grown up with.

Mustard pickles are made from cucumbers and onions, and sometimes take the form of cucumber slices. The type I grew up on were "chunky" and instead featured small cubes. To be honest, until I started gardening and canning 12 years ago, I was not entirely sure what it was made of.

The sour, yet sweet mustard pickle has a very unique taste that doesn't resemble traditional dill pickles in the least. It is very similar to British Piccalilli, with its sweet mustard sauce being the star of the show. In fact, given our regional ties to British fare, I would not at all be surprised if the was the base of the original recipe.

This version is just like Grandma's recipe, only it is adapted from a tested safe version from the Ball Complete Book of Home Preserving. The traditional heirloom recipe contains flour, which is not considered safe for canning. This one uses ClearJel for thickening, or it can be left out for a thinner consistency.

Why You'll Love This Recipe

  • A great way to preserve overgrown or large cucumbers. If you're a gardener (or an avid Farmers market attendee), you might have a few extra cucumbers on hand that you're not sure what to do with. This recipe uses just the firm flesh, so it's perfect for larger pickling cukes, or even full size cucumbers (just scoop out the seeds and pulp).
  • Perfect for Sunday dinner. It's traditional to serve up a jar whenever you're serving baked ham, but it pairs perfectly with just about anything.
  • Safe for canning. Yes, you can safely preserve these using a hot water bath! But if you don't want to go through the canning process? No problem, just refrigerate them until needed.
  • Makes a great gift. Not everyone loves canning, but most people DO love homemade mustard pickles. Make a big batch in the Summer or Fall, and gift them during the Holiday season.

You Will Need:

The ingredients needed to make mustard pickles, including cubed cucumber, onions, red pepper, sugar, and seasonings.
  • Cucumbers: To prepare a batch large enough to make 7-8 pints, you'll need 14 cups of cubed cucumbers, or about 8-10 pounds of pickling cucumbers or another firm type.
  • Onions: You will need 6 cups of chopped onions, which is about 4 extra-large ones, or 6-8 medium onions.
  • Red pepper: A single red bell pepper adds a pop of color and flavor! I have made this recipe without (or with green pepper), and it's still absolutely delicious, so it's up to you.
  • Salt: I recommend using canning or pickling salt, as it does not cloud or settle after canning. If you don't have any on hand, you can use sea salt.

Brine Ingredients

  • Vinegar
  • Sugar
  • Cold Water
  • Ginger
  • Mustard powder: Also known as dry mustard, this can be found in the spice aisle or the pickling/canning section of your grocery store. It is basically ground mustard seed, and has a milder mustard flavor than the prepared version we use as a condiment.
  • Turmeric: This adds a nice bright yellow color and a subtle flavor. It's a common ingredient in all kinds of pickles (like my recipe for Bread and Butter Pickles).
  • ClearJel (optional): A type of modified food starch that is safe for canning and helps to thicken food, while still making it penetrable by heat. Do not substitute this for cornstarch or flour - these ingredients are no longer considered safe for canning.

Tools & Equipment

  • Water bath canner (also known as boiling water canner)
  • Canning jars, lids, and rings (pint-sized jars - 500ml)
  • Magnetic lid lifter (optional)
  • Headspace checker (optional - can use a clean ruler)
  • A debubbling tool (a clean butterknife or chopstick works well)
  • Stock pot (Dutch oven, or large pot)
  • Wide-mouth funnel (optional)
  • Ladle and whisk
  • Thick kitchen towel

If you want more information on the specific tools, check out my post on essential water bath canning supplies.

A bottle of mustard pickles on a cutting board, surrounded by cucumbers and a bowl of mustard seeds.

Before You Get Started: Canning Prep

  1. Wash all the jars, lids, rings, and canning equipment with hot, soapy water. Rinse well.
  2. Fill the water bath canner with water and bring to a boil.
  3. Add the canning jars to the boiling water and sterilize for at least 5 minutes.
  4. Turn the heat to low and allow the jars to rest in the hot water until you're ready to use them.
  5. Sterilize the rings (optional) in boiling water for 5. Then lower the heat and allow to rest in hot water until needed.
  6. Warm the canning lids in hot water (not boiling) until needed. I recommend adding them to the pot you used to sterilize the rings, only after the boiling time is up.

First: Prepare the Cucumbers

  1. Wash and peel your cucumbers.
  2. Slice the cucumbers in half lengthwise, and scoop out any pulp and seeds down the center of each half.
  3. Slice into ½" cubes, and measure: you need exactly 14 cups to make this recipe (or 7 cups for a half batch.

How to Make Mustard Pickles

Preparing the cucumbers and onions for making mustard pickles, then stirring together the brine ingredients.
  1. Add the cubed cucumbers and diced onion to a large bowl or stock pot. Stir to combine.
  2. Sprinkle with ¼ cup of pickling or canning salt, and stir gently to distribute it evenly. Cover and allow to rest at room temperature for 1 hour. This will help to remove some of the water from the cucumbers.
  3. After an hour has passed, drain the cucumbers and onions in a colander set over the sink.
  4. Prepare the brine. Start by adding the sugar, mustard powder, ginger, turmeric, and ClearJel (if using) to a clean stock pot. Whisk well to combine.
  5. Add a small amount of the water, and whisk it in before adding a little more.
  6. Once the full ½ cup of water is whisked into the dry ingredients it should resemble a thick paste.

Combining the Brine, Cucumbers, and Onion

Stirring the brine ingredients together for pickles, then adding in cucumber, red pepper, and onions.
  1. Add 2 cups of white vinegar to the mustard paste.
  2. Whisk well until no lumps remain.
  3. Add in the chopped red pepper, and bring the mixture to a boil over medium-high heat, whisking oven to prevent lumps from forming.
  4. Once a boil is reached, reduce the heat to a high simmer (about medium heat) and cook for another 5 minutes, or until thickened. Be sure to whisk often.
  5. When the brine is thickened, add in the drained cucumbers and onions. Stir well to coat them in the mixture.
  6. Increase the heat to medium-high, and return the mixture to a boil. Once a boil is reached, you can proceed to water bath canning OR you can pack the mixture into sterilized jars for refrigeration.

Canning Mustard Pickles

Adding pickles to canning jars, wiping the rims, adding lids, and processing in a water bath canner.
  1. Ladle the hot pickles into hot jars, leaving a ½" headspace from the top of the jar. I recommend using a wide-mouth canning funnel to make this process easier.
  2. Use a debubbling tool, clean chop stick, or butter knife to remove any air bubbles from the jar. Adjust the headspace if necessary.
  3. Wipe the rims of the glass jars with a dampened paper towel or clean kitchen towel.
  4. Use a magnetic lid lifter or place a warm canning lid on each jar, then secure a canning ring just until fingertip tight.
  5. Process for 10 minutes. Transfer the jars to the water bath canner, and ensure the water covers the jars by at least 1-2 inches. Cover and bring to a rolling boil. Once a rolling boil is reached, start the timer for 10 minutes (see the chart in the recipe card for high altitude adjustments).
  6. Remove the hot jars from the canner following the steps in the order listed below.

Once the processing time is up:

  • Turn off the heat.
  • Remove the canner from the heat source, and leave the lid on.
  • Allow the canner to rest (with the jars inside) for 5 minutes.
  • Remove the lid, then carefully remove the jars using a jar lifter.
  • Place the jars on a thick kitchen towel (or a wire rack). Leave them in a place where they can go undisturbed for 24 hours.
  • Check the seals. As the jars seal you will hear a loud POP and the center will indent slightly. Most of the jars will seal in the first 1-2 hours, but some may take longer.
  • Tip: a good way to check for a proper seal is to remove the canning ring and lift the jar up by the metal lid.
Jars of mustard pickles on a wooden cutting board.

Variation: Zucchini Mustard Pickles

You can safely substitute peeled, seeded, and cubed zucchini for the cucumber in this recipe. These are sometimes known as "Chunky Zucchini Pickles."

Mustard Pickles Without Canning

Yes, you can make this easy recipe for mustard pickles without going through the canning process!

  • Ladle the hot pickles into hot, sterilized jars.
  • Place a canning lid and ring on the jars.
  • Allow to cool down for 5-6 hours.
  • Transfer to the refrigerator.
  • Store for up to 1 month.
  • Since this recipe makes a large batch, consider gifting extras to friends, OR cutting the recipe in half (or in a quarter).
  • Freezing: I haven't tested these pickles in the freezer, but my neighbor tells me they do freeze very well in freezer-safe containers!

Storing Canned Food

  • The USDA states that home canned food (with a true seal) is good for at least 1 year, while most jar manufacturers say the seal is good for at least 18 months.
  • Many experienced canners maintain that canned foods are good for many years, but the quality will begin to degrade after 1 year.
  • Keep in a cool, dark place (like a basement) for the best results.
  • Never store your home canned goods with the outer ring in place, and discard if the seal is compromised or there is any off smell or growth in the jar.
  • ALWAYS inspect your canned foods for signs of spoilage and for a secure seal before consuming. Lift the jar up by the lid; if the lid falls off - discard immediately as the seal has been compromised.
A jar of golden mustard pickles with a spoon sticking out.

Expert Tips

  • Selecting cucumbers. Pickling cucumbers are the ideal, but since they will be chopped into cubes, slightly overgrown ones are perfectly fine to use, as are regular slicing cucumbers. For overgrown or full size cucumbers, peel the skin, then slice in half and scoop out the seeds before slicing into cubes. This leaves the firm flesh behind, discarding the watery seeds and pulp.
  • Be sure to use mustard powder - not prepared mustard. A common mix-up is folks thinking the recipe uses the popular condiment, rather than the powdered form. You are looking for something labeled "dry mustard powder" or "mustard powder"; you should be able to find it in the spice aisle.
  • Draining is important. An important step in many pickling recipes is to sprinkle the cucumbers with salt, then allow to rest for 1-3 hours. This pulls excess liquid from the cukes, AND adds a slight saltiness before the canning process. While the amount of salt may sound high, keep in mind much of it is drained off after the resting period. Do not skip this step - it's very important!

Recipe FAQs

Do I have to use ClearJel?

ClearJel is an optional ingredient when making mustard pickles. Traditional recipes sometimes call for flour, which isn't safe for canning. ClearJel provides thickening, while maintaining a safe consistency when water bath canning. If you don't have any or prefer a thinner texture, feel free to leave it out.

What types of cucumbers work best?

Mustard pickles can be made with any type of cucumber, so long as any excess seeds and the peel are removed. They are a great way to use up slightly overgrown pickling cucumbers, as the insides can be scooped out and the remaining flesh can be cubed and pickled. English cucumbers, persian cucumbers, or pickling cucumbers (sometimes called Kirby cucumbers) are all good choices too. Just be sure to peel the skin off, and scoop out the centers of larger types (like english).

Can I leave out the red bell pepper?

The red pepper is added for color and flavor, but if you don't have any on hand you can leave it out without negatively affecting the canning safety.

Can I use quart jars instead of pint jars?

No. When it comes to tested canning recipes, the rule is that you can go down in jar size (and maintain the same processing time), but never up. Unless the recipe specifically states a larger jar size (along with processing time), it's not considered safe to use a larger jar.

A small dish with golden pickles, dotted with red pepper.

High Altitude Adjustments

If you live in a high elevation area, you will need to make adjustments to your processing times when water bath canning. Mustard pickles are processed at 10 minutes for all elevations below 1,000 feet.

The adjustments for higher elevations is as follows:

  • 1,001-3,000 feet: 15 minutes
  • 3,001-6,000 feet: 20 minutes
  • 6,001-8,000 feet: 25 minutes
  • 8,001+ feet: 30 minutes

More Pickle Recipes:

If you loved this recipe for Mustard Pickles, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @littlehomeinthemaking.

📖 Recipe

A jar of mustard pickles with a spoon sticking out of it.

Mustard Pickles

This old-fashioned recipe for Mustard Pickles is flavorful, easy to make, and perfect for gifting. Includes water bath canning instructions.
5 from 1 vote
Print Pin Rate
Course: Condiment
Cuisine: American, Amish, Canadian
Keyword: canning, canning pickles, canning vegetables, food preservation, green mustard pickles, pickle recipes, pickles, pickling, pickling recipes, preservation, preserving, preserving food, sweet pickles, water bath canning, yellow mustard pickles
Prep Time: 1 hour 45 minutes
Cook Time: 20 minutes
Total Time: 2 hours 5 minutes
Servings: 7 pints
Calories: 478kcal
Author: Dolly | Little Home in the Making

Ingredients

  • 14 cups cubed cucumbers* peeled seeded, and cut into ½” cubes (about 8-10 pounds)
  • 6 cups finely chopped onions 4 extra large, 6-8 medium
  • ¼ cup pickling salt
  • 3 cups sugar
  • ¼ cup dry mustard powder
  • ¼ cup ClearJel optional; but recommended
  • 1 tablespoon ground ginger
  • 1 teaspoon ground turmeric
  • ½ cup water
  • 2 cups white vinegar minimum 5% acidity
  • 1 red bell pepper seeded and chopped into ¼” pieces

Instructions

  • Prepare the cucumbers and onions. Place the peeled, seeded, and cubed cucumbers in a very large non-reactive bowl (glass or stainless steel), along with the onions. Stir well to combine, then sprinkle with ¼ cup of pickling or canning salt, and stir once again.
  • Rest. Cover the bowl and allow it to rest at room temperature for 1 hour. This will pull excess water from the vegetables. Meanwhile, prepare your equipment and canning jars.
  • Prepare equipment. Wash all canning supplies, jars, lids, and rings in hot soapy water. Sterilize if needed.
  • Prepare the Jars and Lids. Fill the canner about ⅔ of the way with water and bring to a boil. Add 5-6 pint jars filled with hot water and bring to a boil, holding the boil for at least 5 minutes. Turn off the heat and leave in the canner until needed. Add the jar lids and rings to a pot of gently simmering water and keep warm over low heat during the canning process.
  • Drain. Working in batches if needed, transfer the cucumbers and onions to a large colander set over the sink to drain thoroughly.
  • Prepare the brine. Add the sugar to a very large stainless steel stock pot. Add the dry mustard powder, ClearJel (if using), ground ginger, and ground turmeric. Whisk to combine. Then, add the water a little at a time, whisking to incorporate it. Finally, add the vinegar and chopped red pepper and stir well.
  • Heat the brine. Bring the mixture to a boil over medium-high heat, stirring frequently to ensure the sugar dissolves and the mixture heats evenly. Once a boil is reached, reduce the heat to a gentle boil (medium heat works well) for about 5 minutes, or until thickened. Be sure to stir often.
  • Add the cucumbers and onions. Once the brine has thickened, add the drained cucumbers and onions and fold them in. Increase the heat to medium-high and return to a boil.

Water Bath Canning (Optional**)

  • Ladle into jars. Once the mixture returns to a boil, ladle the hot mixture into jars, leaving a generous ½” headspace.
  • Prepare each jar. Remove any air bubbles using a clean butter knife or debubbling tool; adjust the headspace if needed. Then wipe the rim of the jar with a damp paper towel, center a warm lid on the jar, and secure a canning ring just until fingertip tight. Transfer the jar to the boiling water canner.
  • Process the jars. Once all of the jars are filled, ensure they are placed in the canner and covered with at least 1-2 inches of water. Place the lid on the canner and bring it to a rolling boil over high heat. Once a boil has been reached, start the processing time. Process for 10 minutes.
  • Removing the jars. When the 10 minutes are up, turn off the heat and remove the canner from the element. Remove the lid, and wait 5 minutes.
  • After the 5 minutes are up, remove the jars with a jar lifter and place them on a thick kitchen towel. Leave them completely undisturbed for 24 hours.
  • Storing. After 24 hours, check the seals and remove the canning rings. Wipe down the jars and label them. Any jars that have not been sealed should be moved to the fridge to be eaten right away.

Video

Notes

Yield: 7-8 pint jars. (Serving size as listed in nutritional information is 1 pint, but many people will enjoy just 1-2 tablespoons at a time. To get accurate information per tablespoon, divide the number by 32).
*Cucumbers: The best cucumbers to use are pickling cucumbers with firm skin. Those picked within 24 hours offer the best flavor and texture. For mustard pickles, it’s okay to use larger, overgrown pickles (but avoid those that have started to yellow). Simply peel them, remove the seeds with a spoon, and cube.
**Without Canning: Ladle the finished pickles into hot jars, and secure the lids. Allow to cool, then transfer to the refrigerator. Stores for up to 1 month. For batches that will not be canned, I recommend either sharing with several friends or doing a half batch.
Safe tested Variation: Zucchini. Substitute the cucumber for unpeeled, seeded zucchini (chunky zucchini pickles)
Serving: In my region, mustard pickles are a common condiment used for serving with baked ham. Although a core component of “Sunday dinner” they can be included in a myriad of ways, and offer a nice sour and sweet addition to any meal.
Storing: The USDA states that home canned food (with a true seal) is good for at least 1 year, while most jar manufacturers say the seal is good for at least 18 months. Many experienced canners maintain that canned foods are good for many years, but the quality will begin to degrade after 1 year. Keep in a cool, dark place (like a basement) for the best results. Never store your home canned goods with the outer ring in place, and discard if the seal is compromised or there is any off smell or growth in the jar.
High Altitudes
  • 1,001-3,000 ft: 15 minutes
  • 3,001-6,000 ft: 20 minutes
  • 6,001-8,000 ft: 25 minutes
  • 8,001+ ft: 30 minutes

Nutrition

Serving: 1pint | Calories: 478kcal | Carbohydrates: 111g | Protein: 5g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4058mg | Potassium: 652mg | Fiber: 5g | Sugar: 96g | Vitamin A: 728IU | Vitamin C: 41mg | Calcium: 92mg | Iron: 2mg

The majority of the canning recipes here at Little Home in the Making are adapted from tested recipes from the USDA, National Center for Home Food Preservation (NCHFP), and other trusted sources. Check the recipe card for listed sources and relevant links.

Please note that some of my blog posts here at Little Home in the Making may contain affiliate links. If you make a purchase through these links, I will get a small commission at no additional cost to you. See our disclaimer for more information.

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